Malted Chocolate Chip Cookies

I found the recipe for these cookies on Hannah Kaminsky’s BitterSweet Blog. It caught my eye because I love chocolate chip cookies, and I’m a huge fan of malt flavor. I was so excited to try them out!

I made these for some friends who were coming over to hang out for the evening, and I really appreciated how easy they were to make. When I’m baking during my “free” time, I’m not as up for making really elaborate recipes.

These came together in no time, and were the perfect batch size for four people, though I didn’t have any left over. You might want to consider doubling this recipe if you’re baking for a crowd.

The thing I loved most about these cookies was the incredibly soft and chewy texture. They kind of reminded me of Keebler Soft Batch Cookies (though I probably haven’t had those since I was in junior high, and I’d rather not try to figure out how long ago that was!). I’m guessing it’s the malt syrup that gives these cookies that amazing texture.

I do have to say though, that even though I love malt, I found it just a little overpowering in these. I think I might experiment with using just a touch less, or even subbing some brown rice syrup or molasses. I know that Hannah adapted this recipe, and I’m curious to try out the original. Don’t get me wrong – these are really, really tasty. But you know me; I can’t help but tinker!

Thanks, Hannah, and thank you for the recipe! I’m still marveling at that amazing texture of these, and I like your suggestion of subbing a bit of brown rice for some of the malt next time. I’ll have to try that!

I had no idea this malted syrup existed! I was obsessed with malt growing up. I always had a big container on hand and I would stir it into all sorts of things. Now I am imagining malted overnight oats. And then I will definitely take a stab at these cookies.

These cookies look incredible. Thanks for posting the photos! I just want to add a note about chocolate. It turns out that even some vegan chocolate can be filled with cruelty, since a lot of cocoa sourced from Africa comes from plantations that use child labor. It’s an issue I wish more vegans were talking about, and it’s made me do a bit of homework before I buy chocolate. Fortunately, volunteers with a nonprofit called Food Empowerment Project (F.E.P.) have been taking the time to contact companies directly and find out where their cocoa comes from. F.E.P. even has a list of recommended companies. People can learn more at http://www.foodispower.org/slavery_chocolate.htm

I made these (supposedly) for my omni husband. I LOVED the malt – like Hannah I am a malt-fiend! Husband said OK but could he have less malt next time. I then gave half of them to my vegan son who said can I have more soon! So.. husband gets normal CCC next time and I get these!